Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

1. Put your diced potatoes in a pot and fill it with water until just covering the potatoes. Boil for 8-10 minutes, or until fork tender. Drain the potatoes. Put potatoes back in the pot (make sure it’s been removed from heat), add the milk and salt, and use a potato masher to mash and mix it all up.
2. While you’re boiling your potatoes, add the oil to a skillet and let it heat up over medium heat. Once heated, add in the onion, carrots, salt and pepper.
3. Saute for 5-6 minutes, or until the onions are starting to turn clear and the carrots are slightly tender.
4. Add in the chicken into the skillet and use a spatula to crumble it while it’s cooking. Cook until the chicken is no longer pink.
5. Add the tomato sauce, hot sauce, and Worcestershire, stir to combine, and let it simmer until everything is heated through.
6. Preheat oven to 400 F, and then transfer the chicken mixture into a lightly greased, 9-inch square baking dish, and spread it out evenly.
7. Spread half of the cheddar cheese evenly over the Buffalo chicken.
8. Top the chicken and cheese with the mashed potatoes, and carefully spread them out evenly over the mixture.
9. Spread the remaining half of the cheese over top the mashed potatoes and dot with the cut up butter.
10. Bake it in the oven for 20-25 minutes, or until everything is heated through and the top is nice and crispy.